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Potato Salad Recipe

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This recipe for Potato Salad, by , is from Ray-Pec Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandi Leonard

Category:
Category:

Ingredients:  
Ingredients:  
6 baker potatoes--Peel and cut into large dice. Cook in lightly salted water until tender but firm. Drain and cool in refrigerator overnight. Next day....
Add: 4-6 chopped hard-boiled eggs
6-8 chopped sweet pickles or 3-4 Tbsp sweet relish
3 Tbsp minced onion
1-2 ribs chopped celery
1/4 C prepared yellow mustard
1-1 1/2 C Miracle Whip or mayonnaise
Salt, pepper, and celery seed to taste

Directions:
Directions:
Mix well. Keep refrigerated. It is key to prepare the potatoes ahead so they are firm and don't fall apart when you mix the rest in.

 

 

 

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